Fiery Maple Pork Tenderloin

• 13 cups Bourbon
• 13 cups Water
• 1 Tablespoon Sherry Cooking Wine
• 1 Tablespoon Fresh Ginger, Minced
• 1 whole Habanero Chile, Blistered Over A Burner, Then Seeded And Minced
• 1 teaspoon Garlic, Minced
• 1- 1/2 pound Pork Tenderloin
• 1/4 cups Vermont Maple Syrup
• 1/4 cups Ketchup
• 1 Tablespoon Extra Virgin Olive Oil

1. 1.
2. Combine bourbon, water, sherry, ginger, chili and garlic.
3. Marinate pork tenderloins in the mixture at room temperature for 1 hour, turning every 15 minutes.
4. 2.
5. Preheat oven to 450 degrees.
6. 3.
7. Remove pork and pour marinade into a small saucepan, boiling over high heat until reduced.
8. Add maple syrup and ketchup and cook until thickened, about 5 minutes.
9. Season to taste with kosher salt and pepper.
10. 4.
11. Heat the extra virgin olive oil in a skillet.
12. Brush tenderloins with oil and season with kosher salt and pepper.
13. Sear the pork, turning until browned.
14. 5.
15. Pour the barbecue sauce over the pork and transfer the skillet to the oven.
16. Roast until cooked through, about 12 minutes, turning the meat in the sauce.
17. 6.
18. Transfer pork to a work surface, cover with foil, and let stand for at least 5 minutes.
19. Serve with any remaining sauce.
20. Recommended sides: mashed cauliflower, roasted carrots and parsnips.
21. (Recipe based on Teds Fiery BBQ Pork Tenderloin from The Lee Bros. Southern Cookbook, W.W. Norton 2006, p. 336)

bourbon, water, sherry cooking wine, fresh ginger, habanero chile, garlic, tenderloin, syrup, ketchup, olive oil

Taken from tastykitchen.com/recipes/main-courses/fiery-maple-pork-tenderloin/ (may not work)